I learned a couple of things to change next time. First, I'm doing this with ground beef instead of making the patties. I feel like the shaping of the patties was totally unnecessary, and the patties we made were so thick that they didn't cook right. We used 1 pound of ground beef and formed 2 patties out of it. The second thing I learned is to have the beef broth ready just in case but only put it in if needed. It thinned the sauce out to the point we had to add over a cup of cheese to thicken it back up. We didn't have m I re gruyere cheese, and I wanted to preserve the flavor as much as possible, so we used parmesan cheese to thicken it up. We did salt and pepper the beef as it was cooking and the mushrooms as they were cooking. I didn't know if I liked gruyere cheese. It turns out I do. And it turns out this is delicious. It's definitely a go-to.
